Make shrimp & grits at home with this fast and easy recipe

Patrick Connolly, chef and owner behind Brooklyn’s Rider restaurant, wants his spot to be a restaurant that the neighborhood turns to for great, familiar food with a fun twist. “What I try to teach in the kitchen is to imagine that you’re cooking for your mother, your best friend, or your spouse—imagine you’re cooking for those people that mean the most to you,” Connolly says.

At home, Connolly is cooking for his wife and three-and-a-half year-old daughter, pointing out that, as a result, he tries to not overcomplicate his dishes. Recipes may call back to his Midwest upbringing, or tips and tricks he’s learned from other chefs around the country. With his shrimp and grits recipe, Connolly is able to prepare something that feels gourmet, but is easy to execute using prepared soups and broth in order to cut down on time-consuming steps. Try his take on Southern-style shrimp and grits at home.

Shrimp and Grits with Red-eye Gravy

(Serves 4)

INGREDIENTS FOR SHRIMP:

  • 16 peeled and deveined shrimp, halved short ways
  • 2 tbs. butter
  • ¼ cup carrot, diced small
  • ¼ cup celery, diced small
  • ¼ cup shallot, diced small
  • 1 tbs. garlic, minced
  • 1 cup cremini or shiitake mushrooms, diced
  • 1 tbs. chopped thyme
  • 1 can Campbell’s Cream of Mushroom
  • 1 can of water
  • ½ can of Campbell’s Tomato Soup
  • 2 oz. brewed espresso (or 4 oz. regular coffee)
  • Hot sauce to taste
  • 1 tbs. sherry vinegar
  • Thyme (optional, for garnish)

DIRECTIONS:

  • In a pot, melt the butter on high heat. Add the shrimp, seasoning with salt and pepper, and cook for 90 seconds trying to get a sear. Remove from pot.
  • Add the carrot, celery, shallot, garlic, mushroom, and thyme, and cook for 3 minutes on high heat
  • Add the espresso and continue to cook for 10 seconds
  • Add the soups, water, hot sauce, lowering the heat to medium and bringing to a simmer. Stir occasionally for about 7 minutes
  • Add the shrimp and sherry vinegar

INGREDIENTS FOR THE GRITS:

  • 2 cups grits (or polenta)
  • 2 cups Swanson Chicken Broth
  • 2 cups milk
  • 2 cups water
  • 2 tbs. maple syrup or honey
  • ½ grated parmesan cheese (or preferred cheese for melting into grits)
  • Salt and pepper to taste

DIRECTIONS:

  • In a pot, bring the broth, milk, water, and maple syrup to a boil
  • Lower heat to medium, and slowly add the grits, stirring constantly
  • Lower heat to low, and continue to cook, stirring occasionally, for 5-to-10 minutes (the grits should become tooth-tender)
  • Add cheese and season to taste

To serve, spoon grits evenly into four bowls. Spoon the shrimp and red-eye gravy on top of the grits in each bowl. Garnish with picked thyme leaves.

Check out other family recipes from Campbell’s:

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